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Southern Fried Chicken

Recreate the nostalgic flavors of family gatherings with this classic Southern fried chicken recipe, featuring a crispy coating and succulent meat marinated in buttermilk and hot sauce.
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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 quart Buttermilk Acts as a tenderizer; substitute with milk mixed with vinegar if you run out.
  • ⅓ cup Hot Sauce Recommended: Frank’s Red Hot.
  • 1 tablespoon Garlic Powder Feel free to use fresh minced garlic for more intensity.
For the Chicken
  • 6 pieces Chicken Thighs Skin-on with bones for best flavor.
For the Coating
  • 4 cups All-Purpose Flour Gluten-free alternatives can be used.
  • 4 tablespoons Kosher Salt Table salt can be a substitute; use less.
  • 1 tablespoon Ground Black Pepper Freshly ground for best flavor.
For Frying
  • 1 quart Peanut Oil Ideal for frying due to high smoke point.

Method
 

Marination
  1. Combine buttermilk, garlic powder, and hot sauce in a bowl. Submerge chicken pieces, cover, and marinate in the refrigerator for 4-24 hours.
Preparation for Frying
  1. Take the chicken out of the refrigerator an hour before frying to reach room temperature.
  2. Mix flour, salt, and pepper in a gallon-size plastic bag.
Coating
  1. Remove one piece of chicken from the buttermilk and let the excess drip off.
  2. Add to the flour mixture and shake until well-coated. Repeat for all pieces and let rest on a wire rack for 30 minutes.
Frying
  1. In a deep cast iron pot, heat peanut oil to 350°F.
  2. Carefully add chicken pieces 3 at a time, maintaining a temperature around 315°F. Fry for 10-20 minutes until internal temperature reaches 165°F.
Cooling and Serving
  1. Place the cooked chicken on a wire rack over paper towels to cool slightly, maintaining coating crispness.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze cooked chicken for up to 3 months. Reheat in the oven to retain crispness.